Executive Steward

SUMMARY The Executive Steward is responsible for leading and managing all stewarding operations throughout the resort's food and beverage venues. This position ensures the highest standards of cleanliness, sanitation, food safety, equipment care, and operational support while maintaining compliance with company standards and health regulations. The Executive Steward oversees stewarding teams serving multiple restaurant outlets, banquet facilities, bars, kitchens, employee dining, and special events. This role is responsible for labor management, inventory control, chemical safety, equipment maintenance coordination, and the development of stewarding team members while supporting exceptional guest experiences across the resort.   EMPLOYEE EXPERIENCE Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests.   RESPONSIBILITIES Leadership & Team Management Recruit, train, coach, schedule, and develop stewarding supervisors and team members. Foster a positive, safety-focused, and service-oriented work environment. Conduct performance evaluations and provide ongoing coaching and development. Manage departmental labor costs while maintaining service standards. Ensure appropriate staffing levels for daily operations, seasonal fluctuations, and special events. Participate in management meetings and collaborate with culinary and F&B leadership. Stewarding Operations Direct all dishwashing, pot washing, sanitation, and kitchen cleaning operations throughout the resort. Ensure all kitchens, storage areas, receiving docks, banquet spaces, employee cafeterias, and F&B outlets maintain exceptional cleanliness standards. Develop and implement stewarding procedures and standard operating practices. Monitor and improve operational efficiencies and workflow processes. Coordinate support for conferences, banquets, weddings, and large-scale resort events. Sanitation & Food Safety Ensure compliance with all local, state, and federal health regulations. Maintain HACCP, food safety, and sanitation programs. Conduct routine sanitation inspections and audits. Ensure proper handling, storage, and usage of cleaning chemicals. Investigate sanitation deficiencies and implement corrective actions. Maintain readiness for health department inspections and corporate audits. Equipment & Asset Management Manage inventories of china, glassware, silverware, kitchen utensils, cookware, and small wares. Monitor equipment condition and coordinate repairs and preventative maintenance. Maintain par levels to support all outlets and banquet operations. Control breakage, loss, and replacement costs. Oversee equipment storage, movement, and event setup requirements. Inventory & Budget Management Manage stewarding operating budgets and departmental expenses. Monitor cleaning supply usage and chemical inventories. Maintain accurate inventory records and ordering procedures. Analyze cost trends and implement cost-saving initiatives. Develop annual capital requests for equipment and operational improvements. Safety & Compliance Ensure compliance with OSHA standards and workplace safety policies. Conduct safety training and emergency response drills. Monitor proper use of personal protective equipment (PPE). Investigate accidents and implement preventative measures. Maintain safety documentation and required records.   QUALIFICATIONS Education High School Diploma or GED required. Associate's or Bachelor's degree in Hospitality Management, Culinary Management, or related field preferred. Experience Minimum 2 years of stewarding or sanitation management experience required. Minimum 1 years in a leadership role within a hotel, resort, convention center, or high-volume hospitality environment preferred. Experience managing stewarding operations supporting multiple outlets and banquet facilities strongly preferred. Knowledge, Skills, and Abilities Thorough knowledge of food safety, sanitation, and HACCP principles. Strong leadership and employee development skills. Knowledge of OSHA regulations and workplace safety requirements. Experience with inventory management and budget administration. Ability to manage multiple priorities in a fast-paced environment. Excellent organizational and communication skills. Proficiency with Microsoft Office and hospitality management systems. Ability to analyze operational data and identify improvement opportunities.   PHYSICAL REQUIREMENTS Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, wet, and fast-paced environments. Ability to bend, stoop, push, pull, and reach frequently. Ability to work flexible schedules, including evenings, weekends, and holidays.   KEY PERFORMANCE INDICATORS Health inspection and audit scores. Labor cost management. Chemical and supply cost control. Breakage and loss percentages. Employee retention and engagement. Equipment uptime and preventative maintenance compliance. Banquet and outlet operational readiness. Safety incident reduction. Guest and internal stakeholder satisfaction scores.   LEADERSHIP COMPETENCIES Strategic Thinking Operational Excellence Team Development Accountability Financial Acumen Safety Leadership Communication & Collaboration Continuous Improvement